Red Wine Beef & Caramelized Onion Savory Pies

16 each 3” Tart Shells

24 oz Red Wine Beef & Caramelized Onion Pie Filling

1 each Egg – beaten with a little water added for eggwash

16 rounds Puff Pastry Tops

Spoon about 1 ½ ounces of filling mixture into each uncooked pie shells. Egg wash one side of each puff pastry and place over filling. Press around edges to secure. Prick the top of the puff pastry with a knife. Egg wash the top of the puff pastry. Bake at 350 degrees for 10-14 minutes.

Makes – 16 mini pies

 Red Wine Beef & Caramelized Onions Pie Filling

1 pound Ground Beef- browned and drained

10 cloves Garlic – chopped

4 oz Caramelized Onions

1/2 cup Red Wine

1 tsp Black Pepper

1 1/2 tsp Salt

1/8 cup Au jus

1 ½ cups Water

1 tsp fresh Rosemary – chopped

1 oz Cornstarch – mixed with ½ cup Water

Brown ground beef and drain. Remove beef from pan and set aside. In the same pan, sauté the garlic till golden. Add onions. Deglaze the pan with red wine and add the beef back to the pan. Season with salt and pepper. Add Au jus and toss all together. Add water and rosemary and allow to simmer for 5 minutes. Stir in cornstarch slurry and simmer for 3 more minutes. Adjust seasoning.

Makes – 24 ounces

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Pork, Rosemary & Aged Cheddar Savory Pies

20 each 3 inch Mini Tart Shells

20 pieces 3 inch Puff Pastry

20 oz Pork & Rosemary Pie Filling (see recipe)

6 oz grated Cheddar Cheese

Egg & Milk wash

Scoop 1 ounces of filling into each pie shell. Top each with a little cheese. Prepare an egg wash with equal parts or egg and milk. Brush puff pastry with egg wash and place brushed side down on each tart and pinch edges together. Brush tops with egg wash. Bake at 350 degrees for 10-14 minutes.

Makes 20 mini pies

Pork & Rosemary Pie Filling

1 1/4 pounds Ground Pork

1/2 oz chopped Garlic

4 oz chopped Yellow Onion

1/2 cup Madeira

Salt & Pepper to taste

1 cup Heavy Cream

3/4 tsp chopped fresh Rosemary

1 1/2 tbsp Cornstarch

1/4 cup Water

Sauté pork till done, strain and remove from pan. In the same pan used for the pork, sauté the garlic and onions till translucent. Deglaze pan with wine and add back pork. Season to taste with salt and pepper. Add rosemary and simmer for 5 minutes. Add cream and toss well. Stir cornstarch into ¼ cup of water and then add slurry to pork. Simmer for 3 minutes.

Makes 20 ounces

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Beef, Bacon & Rosemary Savory Pies

16 each 3” Tart Shells

24 oz Beef, Bacon and Rosemary Pie Filling

4 tsp grated Parmesan-Romano cheese

24 oz Mashed Potatoes

Par bake shells according to manufacturers instructions. Scoop 1.5 ounces of filling into each pie shell. Using a pastry bag with star tip, pipe 1.5 ounces of mashed potatoes on top of each pie. Sprinkle each pie with 1/4 teaspoon of cheese. Bake at 350 degrees for 10-14 minutes.

Beef, Bacon and Rosemary Pie Filling

8 oz Bacon

1 pound Ground Beef

10 gloves minced Garlic

1/2 cup chopped Yellow Onion

3/4 cup Dry Sherry

1 tsp Pepper

1.5 tsp Salt

1/8 cup Au Jus or good beef stock

1 1/2 cups Water

1 tsp fresh Rosemary

3 1/2 tbsp Corn Starch

1/2 cup Water

Brown bacon in pan. Remove bacon from pan and set aside. Reserve bacon drippings. Brown ground beef, drain fat and remove beef from pan. In the same pan used for browning the beef, sauté garlic and onion in 1/8 of a cup of bacon drippings till translucent. Deglaze pan with sherry and add back the beef and bacon. Season with salt and pepper. Add au jus and toss together. Add water and rosemary and allow to simmer for 5 minutes. Combine corn starch and ½ cup of water to make a slurry. Add slurry to pan and allow to simmer for 3 minutes.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Spicy Cheddar Rounds

2 1/4 pounds Grated Sharp Cheddar

3/4 pound Crumbled Bleu Cheese

3 oz Grated Parmesan

9 1/3 cups All Purpose Flour

2 1/2 tsp Salt

2 1/2 tbsp Cayenne Pepper

2 pounds Softened Butter

Pre heat oven to 350 degrees.In a mixing bowl, combine cheeses, flour and spices.Toss well to coat cheese with flour. Run bowl and blade assembly of food processor under hot water and then wipe dry. Add cheese mixture to food processor. Add butter to cheese mixture. Process until smooth. Portion mixture onto plastic wrap in three batches. Roll up and twist ends to secure. Snip one end off and drop into a pastry bag. Pipe 1” diameter rounds onto a sheet pan lined with parchment paper. Bake for 14 minutes. Cool and store in an airtight container.

Makes – 16 dozen

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

White Bean & Cumin Dip

1 #10 can Great Northern White Beans

¼ cup Lime Juice

¼ oz Cumin seeds, toasted

½ cup Extra Virgin Olive Oil

4 oz Garlic, roasted

1 tsp Sea Salt

¼ oz fresh ground Black Pepper

Add all ingredients to food processor and puree till smooth.

Makes – 2 quarts

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

Vanilla Scones with Strawberry Curd

 Vanilla Scones

5 3/4 cups All Purpose Flour

1 1/2 tbsp Baking Powder

3/4 cup Sugar

1 tbsp Salt

2 sticks Unsalted Butter, cold

2 1/8 cups Heavy Whipping Cream

1 1/2 tbsp Vanilla Extract

Combine flour, baking powder, sugar, salt and cold butter in the bowl of a stand mixer. Mix with paddle attachment until butter is pea sized (do not over mix). Add vanilla extract to cream and then add to flour mixture. Mix until just combined, adding additional cream if the consistency is too dry. Press mixture into a sheet pan. Bake at 325 degrees until golden brown. Slice into squares.

Makes 43 mini scones

Strawberry Curd

1/4 cup Water

4 cups sliced Strawberries

3 Egg Yolks, beaten

1 cup Sugar

2 tbsp Corn Starch

1 tbsp Lemon Juice

4 tbsp Unsalted Butter

Place water and strawberries in a sauce pan and cook until strawberries are soft. Strain. Place strawberries in blender and puree. Strain through cheesecloth. Combine yolks, sugar, cornstarch and lemon juice; mix well. Add strawberry puree; whisk well. Pour mixture into a sauce pot and add butter. Cook over medium heat until mixture thickens. Cool.

Makes 3 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Strawberry Peppercorn Gastrique

2 cups Chianti

2 cups Red Wine Vinegar

2 cups Sugar

1 tbsp Salt

2 cups hulled and quartered Strawberries

1/2 cup coarsely chopped Black Peppercorns

1 oz Ginger

Combine Chianti, vinegar, sugar and salt in a sauce pan. Cook over low heat until syrupy. Add strawberries and continue cooking until water has cooked out. Remove from heat and add cracked peppercorns and ginger.

Makes 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Shrimp Cocktail with Avocado & Gazpacho

4 fl oz Heirloom Tomato Gazpacho

3 oz diced Avocado

5 medium to large size Carolina Shrimp

1 sprig Cilantro

Place gazpacho in an individual serving bowl or wide rim glass. Top with diced avocado. Hook shrimp around the rim of the bowl or glass. Garnish with a sprig of cilantro.

Serves – 1

Heirloom Tomato Gazpacho

5 pounds diced ripe Heirloom Tomatoes

2 each diced Cucumber, seeded

1 cup diced Red Onion

2 each rough chopped Jalapeno Peppers, seeded

5 cloves Garlic

1 1/2 cups Extra Virgin Olive Oil

1 tbsp fresh ground Black Pepper

2 tbsp Sea Salt

To a food processor add diced cucumber, onion, jalapeno pepper and garlic. Pulse until almost pureed. Add tomatoes and pulse until all ingredients are well incorporated. Pour into a mixing bowl and then add oil, salt and pepper. Mix well.

Serves – 12

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Moroccan Meatballs

1/2 cup Olive Oil

10 oz sliced Yellow Onion

1 oz chopped Garlic

4 tbsp Moroccan Spice Blend

2 pounds Ground Beef

1 oz fresh Cilantro

1 tbsp Preserved Lemons

1 tbsp Salt

1 cup Canola Oil

8 oz Tomato Chili Compote

8 oz Tzatziki Sauce

8 oz crumble Feta Cheese

 Cook onions in olive oil until beginning to caramelize. Add garlic and spice blend. Sauté until garlic is golden. Mix together onion mixture, meat and remaining ingredients. Shape into 1 ounce balls. In a large pan, heat canola oil. Fry meatballs until dark brown on all sides. Place in a serving bowl and top with heated Tomato Chili Compote, Cumin Cilantro Yogurt Sauce and crumbled feta.

 Makes: 40 meatballs

Moroccan Spice Blend

4 1/2 tsp Turmeric

6 tbsp ground Cumin

3 tbsp ground Coriander

3 tbsp Onion Powder

1 1/2 tsp ground Cinnamon

Combine well and store in an air tight container.

Makes: 14 tablespoons

Preserved Lemons

7 each Lemons

2 each Bay Leaves

2 cloves Garlic

2 sprigs fresh Thyme

2 each Cinnamon Sticks

2 each whole Cloves

2 each Juniper Berries

4 cups Kosher Salt

1/2 cup Lemon Juice

4 tbsp Extra Virgin Olive Oil

Wash lemons. Half slice lemons in quarters so the knife does not cut all the way through. Sprinkle a little salt in between the wedges. Add 4 lemons to a large jar. Add spices, salt, lemon juice and oil. Add remaining 3 lemons and place lid on jar. Jar needs to be turned and tipped at least once daily for seven days. Jar needs to sit at room temperature for 3-4 weeks before lemons are used.

Makes – 7 each lemons

Tomato Chili Compote

1/2 gal Marinara Sauce

1 oz chopped Garlic

1/8 cup Extra Virgin Olive Oil

1/4 tsp crushed Red Pepper

3 oz Dark Brown Sugar

1 1/2 tsp Salt or to taste

 Sauté garlic in olive oil until golden. Add crushed red pepper. Add marinara sauce and allow to simmer for 20 minutes. Add brown sugar and season to taste with salt. Allow to simmer for 20 more minutes.

Makes – ½ gallon

Tzatziki Sauce

2 cups plain Yogurt

1/4 tsp fresh Garlic

1 tsp Cumin seeds, toasted

1 tsp chopped Preserved Lemon

1 oz fresh Cilantro chiffonade

Combine all ingredients well. Makes: 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Crab & Spinach Dip Recipe

Green Valley Grill’s Crab & Spinach Dip is one of our guests’ favorite appetizers! Below you’ll find the recipe to make it at home. Also, be sure to check out more GVG recipes and our latest seasonal menu.

2 oz fresh Spinach, washed and rough chopped
¼ cup Red Onion, diced
½ stalk Celery, diced
½ cup Mayonnaise
4 oz Cream Cheese
1 ¼ tsp Old Bay Seasoning
½ tsp Tabasco sauce
½ tsp Salt
5 tsp Lemon Juice
¼ cup Sour Cream
¼ cup Heavy Cream
½ pound fresh Crabmeat, picked for shells

Pre-heat oven to 400°F. Combine all ingredients in a large bowl and thoroughly blend. Pour mixture into a one-quart casserole dish and bake until hot and browned on top. Serve with crackers or toast.

Makes: 1 quart

Green Valley Grill is located in Greensboro, NC. We are a 100% employee-owned restaurant. Sign up for the latest recipes and menus.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.